By Ify Mgbemena
Starch and Banga soup is a cherished delicacy in the Niger Delta region of Nigeria, particularly popular among the Urhobo, Isoko, and Itsekiri people. Known for its rich, aromatic flavor and velvety texture, Banga soup is made from palm nut extract and often paired with “starch”—a smooth, stretchy swallow made from cassava starch. This combination is not just a meal, but a cultural experience, typically served during traditional ceremonies and special occasions.
Below is a step-by-step guide on how to prepare both Banga Soup and Starch:
Ingredients for Banga Soup:
• Palm nuts
• Assorted meat (beef, goat meat, etc.)
• Stockfish (optional)
• Smoked fish or dried fish (optional)
• Periwinkle (optional)
• Onion (chopped)
• Fresh pepper or ground pepper (to taste)
• Seasoning cubes (to taste)
• Salt (to taste)
• Crayfish
• Banga spices (usually sold as a blend includes beletete, aidan fruit, oburunbebe stick, etc.)
• Scent leaves or dried beletete leaves (a handful)
• Water
Procedure for Banga Soup:
1. Cook the Palm Nuts (if using fresh):
• Boil the palm nuts for 30–40 minutes until soft. Pound lightly in a mortar to separate the pulp from the nuts, then add warm water and squeeze out the extract. Strain to remove chaff and set the juice aside.
2. Cook the Meat and Stockfish:
• Season the assorted meat and stockfish with onions, pepper, seasoning cubes, and salt. Cook until tender.
3. Combine with Palm Extract:
• Pour the palm nut extract (or canned concentrate) into the pot of cooked meat. If using canned, dilute slightly with water. Bring to a boil and allow it to cook until it thickens and oil floats to the top.
4. Add Spices and Ingredients:
Banga Stick: Rinse the Oburunbebe stick (Banga stick) and place it whole into the pot. This stick infuses the soup with a signature traditional aroma and taste.
Allow it to simmer along with the soup.
• Add ground crayfish, Banga stick (dried fish, and periwinkle (if using). Simmer for 10–15 minutes.
5. Final Touches:
• Add the scent leaves or dried beletete leaves and allow to simmer for another 5–10 minutes. Adjust salt and pepper to taste.
6. Ready to Serve:
• Once thickened and aromatic, your Banga soup is ready to be served.
Ingredients for Starch:
• 2 cups edible starch (cassava starch, not laundry starch)
• 1½ cups water (adjust for consistency)
• 2 tablespoons palm oil
Procedure for Making Starch:
1. Mix Starch with Water:
• In a non-stick pot, dissolve the starch in water to form a smooth, lump-free solution.
2. Add Palm Oil:
• Add palm oil and mix thoroughly to give it a golden-yellow color.
3. Cook Gently:
• Place on medium heat and stir continuously with a wooden spatula or turning stick.
4. Watch It Thicken:
• As it cooks, the starch will begin to thicken and change texture. Keep stirring until it becomes firm, smooth, and stretchy. This usually takes 5–10 minutes.
5. Done:
• Once it pulls away from the sides of the pot and forms a cohesive mass, remove from heat.
